Saturday, December 10, 2016

Happy Holidays Everyone! I've been crazy busy with my new job and haven't had a lot of time to blog recently. With the holiday season upon us, I knew that I had to do some baking and bring you a few seasonal recipes.

Luckily, my department at my new job holds a holiday party each year! My department is so multi-national and multi-cultural, our holiday pot luck was a diverse array of curries, perogies and fried chicken. The entire office floor smelled amazing all day long! I decided to bring in a dessert that looked really fancy, but took no time at all to create.

The striped peppermint frosting hides three layers of rich chocolate cake and chocolate frosting. I went with a homemade chocolate cake recipe, but you can definitely save time and use a box mix. Just be prepared to use a lot of butter when you decorate this cake! There is a lot of buttercream on this bad boy. If you have the right tools, you can get this look in less than ten minutes. Just have a piping bag, turntable and bench scraper on hand and you can have a stripey cake too!

Sorry there is no inside view of this cake. I didn't want to cut it before I took it to the office because I wanted it to look pristine for the party. I also wanted to see how long it would take for someone to cut into it!

Unfortunately I set the baking bar pretty high with my new coworkers. They are going to be expecting some pretty impressive treats in the future...

Friday, September 16, 2016

Welcome to Autumn! This morning I had my first hot apple cider, which is what makes the season a reality for me. Apples, pumpkin, cinnamon, cranberries. They all scream Fall to me! I'm sure you've noticed that your Pinterest board is full of pumpkin-flavored recipes. I'm about to add another one to the pile.

Today I'm happy to partner with Dorie Greenspan and OXO to bring you my first Fall-related recipe of the year! Dorie Greenspan is set to release her first ever cookie cookbook this October and several bloggers across the internet are working together to Bake a Difference for Cookies for Kids' Cancer. For each blog post, OXO is donating $100 to the Cookies for Kids' Cancer Foundation, with a possible donation of $100,000!

Today I'm featuring Dorie's Pumpkin whoopie pies with dulce de leche filling. The recipe came together super fast with a few new OXO additions to my kitchen. I used the new On Illuminating Digital Hand Mixer from OXO to make the cookie dough. I haven't owned a hand mixer in probably six years, but this one is so cool! The controls are digital and the mixer has its own light, you can make cookies in the dark! Additionally, the mixer comes with its own on-board storage system for the beaters and the cord wraps neatly around the base. A quick turn of the dough with a spatula and the dough was ready to go.

I quickly scooped out the perfect amount of cookie dough with the 2-tablespoon (medium) cookie scoop. Using a cookie scoop ensures that all of your cookies are the same size and that they bake evenly. I have all three sizes! Side note - the large size is perfect for making cupcakes. The cookie dough for these whoopie pies is a little loose, so using a muffin pan to bake the cookies is the perfect solution. OXO sent along their non-stick Pro 12 Cup Muffin Pan to bake the cookies. This is the most heavy duty muffin pan that I have even owned! It's ceramic-reinforced, two-layer construction with a commercial-grade coating. The cookies popped right out!

With the cookies baked, the dulce de leche filling was incredibly easy to whip up. Just five ingredients and you've got tasty filling in under five minutes. After filling the cookies with the frosting, I may have eaten a good portion of the leftover frosting...

If you too want to get into the Autumnal spirit, head to the store and pickup some pumpkin puree and frozen cranberries. Your house will be smelling of cinnamon in no time! Get yourself a pumpkin spice latte, throw on your fuzzy pants and get ready for the cooler temperatures!

Monday, September 12, 2016

Today I woke up to chilly temperatures and a definite Fall-like feel to the morning. While the days still feel like summer, the mornings and evenings are beginning to take a turn toward Autumn. In the US, nothing says Fall more clearly than the start of football season.

This past weekend was the opening of regular season football. Last week I created a few recipes for your tailgating party, today I bring you something to get you ready for the end of the season! It's time to think big for your team and plan your playoff celebration cake! Being a Buffalo girl I find it a little difficult to even think about calling this a playoff celebration cake, but you can always dream!

I made this cake to celebrate the Buffalo Bills. The layering of colors in this cake is reminiscent of the team logo, with a red stripe slashing across a blue buffalo. If you call yourself a fan of another football team, just swap out the colors for your own team colors! I made a custom blend of red, white and blue sprinkles from three bottles of single colors that I bought at a local cake supply shop. You can pick up your team colors at Michaels Arts & Crafts or online at Amazon.

The cake toppers are also super easy to make! I found a clipart image of a football and traced it onto wax paper. Melting some chocolate chips and transferring them to a zip-top bag with a small piping tip, I was able to draw out the chocolate football and endzone upright.

To keep the local spirit going, you should pair your celebration cake with a local brand of ice cream! Perry's is the local brand of choice in Western New York and I have paired my celebration cake with the "Sundae at the Ralph" flavor. The red and blue sprinkles in the ice cream go right along with my team color theme!

Go ahead and plan for the best, buy your sprinkles and food coloring and get ready to celebrate! Or just enjoy practicing your layer cake skills and eating the delicious results.

Friday, July 8, 2016

It's that time of year to celebrate here at WITK! It's been six years since I first opened up a blogger account and put my fingers to the keyboard to write. Over the years I've gone through pounds and pounds of sugar, butter and flour. I've tested out recipes from Thailand, Spain, Italy, China, Vietnam and countless other countries. I've deep fried, sauteed, crystallized, baked, but most of all, I've had so much fun.

The best part of blogging over the years is being inspired by the other bloggers out there in the world. I'm constantly amazed at the creativity of the bakers and home cooks living in the blogosphere. Reading through my Bloglovin' feed tempts me to try new things and motivates me to up my game.

However, recently I've been feeling decidedly uncreative. My time has been taken up by work, travel and life and I haven't been able to spend as much time as I would like here at WITK. This is the reason why my anniversary cake for 2016 is more than a little inspired by Sweetapolita. This cake is directly pulled from her 2015 cookbook. The colors were so cheerful and vibrant, the sprinkles so happy and bright, I decided not to deviate from the original design.

Thankfully, I have a few life changes planned in the next few months. These upcoming changes will hopefully bring me more time for creativity and baking! I have a massive desire to finish my 2015 and 2016 challenges and bring you all more candy than your teeth can handle. Until that time, please enjoy this beautiful cake. It is not only stunning, it is super delicious. Major kudos go to Rosie from Sweetapolita. She is such a talented baker and businesswoman. I want to buy all of her sprinkles!

Monday, June 20, 2016

I'm constantly on the hunt for the perfect chocolate cupcake recipe. I think this one comes pretty close to perfect! The cake is soft and fluffy. The flavor is rich, with the perfect combination of chocolate and coffee. They bake up round and don't fall when cooling. I think I've found my new favorite chocolate cake!

I've called them celebration cupcakes simply because they make me so happy! The fluffy, white marshmallow frosting paired with the shiny chocolate drizzle and colorful sprinkles make this cupcake the perfect one to bring to any special event. Even though they look like they took all day long, each component of the cupcakes comes together really fast!

I made the cupcakes while my lunch was heating up in the microwave. The frosting requires a bit of attention to heat the eggs, but then you toss it in the stand mixer and walk away. The chocolate glaze is as simple and melt, mix and drizzle. Trust me, you can make these treats in under two hours. If you have helpers, you can probably knock them out in an hour!

I don't really have anything special to celebrate right now, so I'm sending these cupcakes to work with the boyfriend! Otherwise, I'll eat the entire batch. Maybe in a few weeks we'll have something to celebrate in the Wilde household. Until then, I'll try to eat healthy this summer and keep my cupcake consumption down to one per day!

Thursday, December 17, 2015

With just a week left until Christmas, it's time to choose your dessert recipes and head to the grocery store. I'm going to recommend making something that looks fancy but isn't that difficult to make at all! A roulade!

A roulade is simply a thin sponge cake, rolled up with a buttercream filling. You can add any flavoring to the buttercream to change it up for the seasons. Instead of making a peppermint or chocolate roulade, I decided to pair my cake with an incredibly flavorful ice cream!

I'm happy to be working with one of my favorite hometown brands - Perry's Ice Cream - and bring you their amazing new Winter flavor! A few weeks ago, I received a package containing their traditional Fall flavor, Pumpkin Pie, and this new one, Gingerbread cookie. I was a little leery at first, I'm not a huge gingerbread fan, but one bite had me converted. Even the boyfriend took me up on the offer to try some and he wound up making a good dent in the container.

This ice cream is surprisingly complex. The gingerbread ice cream base is dotted with cookies and filled with ribbons of vanilla icing. I only wish that they sent me just one container, because I will inevitably eat both containers myself.

To make the roulade cake, I enlisted the boyfriend to help me. He generally avoids baking with me, it's not his thing, but this was my lucky day! After prepping all of the ingredients, the cake came together very fast. After cooling, filling and rolling, this cake really topped off our evening. It would make for an impressive and delicious addition to your holiday table!

Disclaimer: I received a box full of Perry's Ice Creams Fall/Winter flavors to try out. I have not received any other compensation for this post and all opinions are my own. I am so happy to partner with small, local companies and share them with the world. I grew up with Perry's and it continues to remind me of home.

Tuesday, July 21, 2015

I can't believe that it's been five years since I started writing here at WITK! I remember reading food blogs during my down time in the lab and thinking that I'd like to share my cooking online too! A lot has changed since those early days in the kitchen...

In 2010, I was living in Colorado and getting ready to move to Connecticut. It was probably the worst time to start a food blog, since my kitchen was about to be packed up and shipped off to the East Coast!

I spent a year cooking from my tiny studio apartment in New Haven, Connecticut, before landing my first real job and moving to New Jersey. Not just moving to New Jersey, but moving in with my boyfriend of eight years.

I spent almost two years at my first job before the company was closed and I found myself unemployed! During my six months of unemployment I started a lifestyle blog, Wilde in the City, interviewed at a half dozen pharma companies and traveled the US with the boyfriend.

These days I'm happily at a new pharmaceutical company, in a completely different position, traveling the world and occasionally getting into the kitchen. With my work and travel schedule, I've been lax with my posting here at WITK, but I couldn't let this date pass me by!

Since it's July, I thought that I would celebrate the fruit of the season - the Strawberry! The cake is flavored with ripe strawberries and layered with strawberry compote and fresh whipped cream. To top it all off, the cake is covered with an amazing cream cheese frosting.

Thank you for coming along on this exciting journey at WITK! I wish you could all come over and have a slice of cake. I guess I'll just have to eat it all myself!

Monday, June 22, 2015

I'm a few challenges behind on my Junk at Home 2015 challenge, due to travel and work, so I thought I should get back to it with a bang! This week I was scheduled to make my own version of Hostess coconut snowballs and I decided to make it all from scratch.

Even though I had to made four different things for this recipe, it all came together pretty quickly. Aside from the shredded coconut, you probably already have all of the ingredients in your pantry. Well, as long as you're a baker, if you don't bake a lot you may need to head to the grocery story for a few things (unsweetened chocolate, marshmallow creme, Greek yogurt).

While you can get Snoballs at the store once again, you should definitely try making them at home. It's so much fun! Look at these adorable little purple puffs! The colored coconut is so easy to make. Simply place a bag of sweetened, shredded coconut into a large zip top bag. Add a drop of gel food coloring and squish it around until the coconut is evenly colored. Alternatively, you can add the coconut and food coloring to a food processor and pulse until the color is even and the coconut is slightly smaller.

The big question - do they taste like the original? With the combination of marshmallow, coconut and chocolate, there is no way for these to taste like anything else! This was definitely a winner in my book.

Monday, April 27, 2015

I'm a little behind on my Junk at Home challenge - I blame going on vacation, followed directly by a work conference. Luckily, I'm coming back with an amazing recipe! Homemade Oreos!!!

Yes, this recipe requires all of those exclamation marks.

I fed a few of these to the boyfriend and he described them as such... "they taste like Oreos, but without that stale, crumbly, crunchy part. The filling is dead on."

I can't take credit for the filling. I looked at a bunch of different recipes for Oreo fillings online and I decided to go with the one that sounded the least healthy and most unnatural. Just because these cookies are homemade, doesn't mean that they are healthy.

At all.

There is a whole bunch of shortening in these cookies, but there is also Greek yogurt, so you know, it totally evens out.

Seriously though, you should probably share these cookies with your friends and family. Limit yourself to one, two tops, and enjoy twisting open the cookies and eating the unnaturally white cookie filling.

Sunday, March 1, 2015

Coming at you with the fourth Junk @ Home challenge of 2015. I'm a few days late, sorry! I was out of two weeks ago and I got sick while I was away! Luckily it was just a 7-day cold and I'm nearly back to 100%. Just in time to make some knock-off Twinkies this weekend!

Lots of people have tried their own recipes for this classic snack cake. Two years ago, when Hostess was going out of business, everyone freaked out and developed their own recipe. Not being a Hostess snack cake fan, and knowing that someone would likely buy the patents and start making them again, I never jumped on the bandwagon.

This recipe was requested when I sent out the call for 2015 challenge foods. Rather than trying to replicate the flavor and texture of a classic Twinkie, I decided to create a homemade version with real world flavors. Of course I bought myself a box of snack cakes and did some taste testing. To tell the truth, I have no idea what the flavor is supposed to be. Mystery food. Franken-food.

This recipe is like an inside-out cupcake. Soft yellow cake, filled with fluffy vanilla frosting. It tastes natural, not mysterious, and delicious. This recipe won't save you any calories, but it's completely free of any preservatives. This snack cake won't last through an nuclear winter, better eat them right after they're done!

Save your money, make your own cake molds! Unless you want to make these cakes again and again. I didn't want one more piece of baking equipment to store in our little kitchen.

Friday, September 6, 2013

This past weekend I was discussing the good old days of back to school with boyfriend and his parents (aka - the in laws). We all came to the conclusion that I'm a big huge nerd and nobody likes me. Why? Because I loved, LOVED, going back to school in September.

Tuesday, July 30, 2013

It's been four days since BF and I hiked in and out of the Grand Canyon and my calves are still killing me! I guess that's what happens when you hike a progressively steeper seven miles. I'm hoping that our crazy hike will help with training us for our upcoming Spartan race.

To help recuperate some of the calories I burned on our hike, I made some cupcakes. Then proceeded to eat a whole bunch of them. Okay, three. Then I sent them to work with BF. I knew I couldn't be left alone with the remaining nine cupcakes. The combination of banana and peanut butter chips in these cupcakes reminded me of my favorite breakfast (waffle sandwich!). You could actually leave off the frosting and have these for breakfast. Because a cupcake without frosting is a muffin, right? Totally healthy.

But really, after climbing out of the Grand Canyon I feel like I deserved a few unhealthy treats. And so do you! Make yourself some cupcakes, or "healthy" muffins.

Friday, July 12, 2013

I've been slacking on my 2013 challenge. It's funny really. Since I've been unemployed I have had more time to complete the challenges, but I haven't finished one since May! Today marks me getting back on the horse and starting the second half of the year with a delicious bang.

Today's challenge is perfectly timed with this hot weather that has been blanketing the country. It's ice cream related. My challenge restaurant this week is Dairy Queen!

The vast menu of DQ gave me lots of options to choose from for my challenge. From Blizzards to Peanut Buster parfaits, waffle bowl sundaes to Dilly bars, most of treats are made from soft serve ice cream and different inclusions. What I usually order when I head to DQ is a vanilla cone, dipped in cherry red shell. Simple, delicious. Love it.

There are lots of recipes out there for chocolate magic shell. Simple combine chocolate chips with some coconut oil and you've made yourself magic shell. Cherry magic shell is a little bit more tricky. I had to make a few batches to get this one right. I started out with white chocolate and coconut oil, with cherry extract. That batch tasted like coconut magic shell. Not quite what I was going for.

Batch two I swapped out the coconut oil for grape seed oil. Grape seed oil is perfect for this because it lends no flavor to the magic shell. It wasn't there yet, because the cherry flavor wasn't strong enough. That red stuff from Dairy Queen really tastes like cherries. Well, fake cherry flavoring actually. I decided to swap out the cherry extract for cherry candy oil. It's a much more potent flavoring and matched with a little vanilla extract, made for just the right combination. I threw in a big dash of red food coloring and I finally came out with magic in a jar.

Now I don't need to drive halfway across New Jersey to get myself a DQ vanilla cone.

Thursday, June 13, 2013

It's my one month unemployment anniversary! I'm not sure if that's reason for celebration and cake, but why not, I had all sorts of time to bake this past month. Time is totally necessary if you are looking to make a Milkbar cake. I'm also trying to be positive about my situation and cake helps to cheer things up.

Making this cake is quite the process. Though it is one of the easier cakes to make from the Milkbar cookbook. It requires you to make the cake, frosting and a birthday cake crumb. I was able to make this cake over the course of two days, though you can finish it in one if you have all of the ingredients and tools on hand day one. (I was waiting on amazon.com to deliver my cake collars)

There is a lot of down time when making this cake too. I used that down time to apply for jobs and do some LinkedIn networking. Speaking of which... anyone out there work at a pharmaceutical company and need a medicinal chemist? Just checking... By now I have my resume and research summary all updated, I even have a few interviews. Here's hoping I hear from a few more companies and that I find a place that feels like a good place to work.

Getting back to the cake (that is what this post is supposed to be about, right?), I really enjoyed the look of this cake once it was finished. It's so cute and clean looking once you peel of the cake collars. Who says you need frosting all over the outside of the cake? When I took a class at the Williamsburg Milk bar location a few months ago, Tosi actually made this cake for us! She said she preferred her cakes like this because you could see what was going on inside. Why cover up all those layers? I have to agree. I'm also terrible at frosting cakes...

To celebrate my one month unemployment anniversary I had a single piece of this cake. It's good, but not one of the best cakes I've ever made. It does taste like a classic white birthday cake from a box. The frosting even tastes like it's straight out of the can. And yes, that is exactly the flavor that Tosi was going for. I believe she said it was that 'fake' flavor that she wanted.

Personally, I think I might use this cake making method for another combination of ingredients.

Thursday, May 16, 2013

I'm settling into my unemployment quite well. Though I'm not technically unemployed, yet. Due to Warn Act laws in New York State, companies of a certain size must give their employees 60 days notice before they can just shut down. So technically, I'm still employed by my company. They just don't want me to come to work.

If only I could get paid indefinitely to not come to work, I'm quite good at this not working thing. The house is clean, the dishes are done and all the laundry is folded. Yesterday I got to sleep in, I headed to my 9am Crossfit class and did some grocery shopping. I even got a pedicure, something my running weary feet loved.

It's not all fun and games though. As much as I want to imagine this will last, I realize I only have a few months before they won't be paying me to sit at home. I've been dusting off my resume and contacting all my friends and former advisers. I am so thankful for all my friends and colleagues that have reached out to me. I have had the privledge to work with some amazing people over the years, including those that I have just parted with at OSI.

I know that all my friends will come out of these sad times even stronger. While I don't want to say that it was a good thing, the site closure, but I'm sure there are opportunities out there for all of us. The world of pharmaceuticals is strangely tiny, I know it isn't the last time I see my friends.

This is a celebration cake. Not of the end, but of a new beginning in my life, a new chapter. Full of sweet, early summer peaches, and covered in tangy, sharp ginger cream cheese frosting, this cake is a little bittersweet, just like this week. Make it for yourself. If you're having a rough week, it will totally cheer you up.

Tuesday, April 23, 2013

I should move on to whatever this years big dessert treat is! (actually, I have no idea what is supposed to be "IN" in 2013. The internet says it's fancy popcorn, figs and push-pops.) But you know what? I love macs. I think that they are cute and colorful and French, so I will go on making macarons until I run out of flavors to make! Especially now that I've found my method for macs that works consistently without all the fuss.

First, I got these handy egg tools from OXO (through their blogger outreach program). OXO suggested I make myself a nice omelet, but quite frankly, I don't really go for omelets. I'm much more of a cinnamon bun for breakfast kind of girl. If I'm going to eat eggs, they are going to be scrambled and it is going to be after six pm. Worry not OXO, these egg tools fit perfectly for my other egg related plan - macarons!

I received an egg separator - perfect for separating those whites from yolks. I also got a person powered hand mixer - just what my tired arms need for whisking sugar into egg whites over a simmering pot of water. Finally I got a fancy spatula. The tag said it was an omelet turner. I put mine to use in the oh so important macaronage step of macaron making. These tools should be remarketed to the macaron maker. They worked perfectly!

The other reason I decided to make macs? I found these freeze-dried raspberries at a gourmet grocery store in South Orange, NJ. I knew they would make an amazing ingredient to a macaron, since the best way to flavor the cookie itself is with dry ingredients. If you find freeze-dried mangos, let me know. I totally want a mango-flavored mac. How the French would sneer at a mango macaron!

With the tools and the cookies taken care of, there was just one thing left to deal with. The filling. Searching my cabinets I happened upon a block of Callebaut white chocolate. Raspberry macarons filled with white chocolate buttercream? That sounds just delicious enough to work. (Would I rather have filled them with white chocolate ganache? Yes, but I was out of heavy cream and I wanted to eat the cookies ASAP.)

So now we have raspberry and white chocolate macarons, OXO has a new marketing campaign for their egg tools and my pantry is cleared of two of the more eccentric items. All in all, a good day!